Chicken noodle soup is a classic comfort food and dinner. This recipe is fast, easy, and tasty.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin(about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

DIRECTIONS:

1. To a large dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Dinner rolls are a side that go right with many dinners . They taste great and are great for big gatherings.

Ingredients

• 4 -5 cups all purpose flour
• 2 tbsp rapid rise, instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups warm milk , 110 degrees
• 5 tbsp butter, softened
• 1 egg , room temperature
• 2 tbsp melted butter

Instructions

1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
3. Increase speed to medium and beat for 2 minutes.
4. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 
6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
7. Remove the towel or plastic wrap and deflate the dough by punching down lightly. 
8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
10. Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

No bake cookies were one of the first treats I ever learned how to make. They are very tasty, quick, and easy. They are a great quick treat.

Ingredients

• ½ cup salted butter cut into Tablespoon-sized pieces
• ½ cup whole milk
• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• ¼ cup cocoa powder
• 2/3 cup creamy peanut butter
• 1 1/2 teaspoon vanilla extract
• 3 cups instant/quick oats

Instructions

1. Prepare two cookie sheets by lining with wax paper and set aside.
2. Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don’t bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.
3. Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
4. Increase heat to medium and, stirring constantly, bring to a boil.
5. Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
6. Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
7. Add oats and stir until coated in chocolate.
8. Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
9. Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.

Mac and Cheese is the classic comfort food that makes a great dinner. This recipe is creamy and delicious!

Ingredients

• 8 oz elbow macaroni uncooked

Cheese Sauce:

• 2 TBS butter
• 2 TBS all-purpose power
• ½ tsp sea salt
• ¼ tsp garlic powder (optional but recommended)
• 1 cup  whole milk
• ¼ cup sour cream or Greek yogurt
• 2 cups shredded cheddar cheese

Instructions

1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

Make the cheese sauce:

1. Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
2. In a medium saucepan over medium heat, melt the butter.
3. Add flour mixture and whisk to combine.
4. Cook for 1 minute until mixture is slightly brown.
5. Add 1 cup milk and whisk until the mixture is smooth.
6. Add sour cream (or Greek yogurt) and whisk until smooth.
7. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
8. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
9. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
10. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. 

Meatballs are a tasy side and main meal. Thsese are a great meal for a family dinner.

Ingredients

Meatballs:

• 1 tablespoons Extra Virgin Olive Oil
• 2 pounds ground beef (80% preferred)
• 2 eggs
• 1 cup Italian bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup grated parmesan
• 1/4 cup minced onion
• 3 cloves minced garlic
• 1/2 cup milk

Sauce:

• 1 tablespoon tomato paste
• 2 –14 ounce cans tomato sauce
• 2 –14 ounce cans crushed tomatoes
• 1/2 large onion diced
• 3 cloves garlic minced
• 1 1/2 teaspoon oregano
• 1 and 1/2 teaspoon basil
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (more to taste)
• 1 tablespoon light brown sugar

Instructions

1. Mix the ground beef, eggs, bread crumbs, salt, pepper, grated parmesan, minced onion and minced garlic together in medium sized mixing bowl. Slowly pour in the milk and mix using hands to ensure thoroughly mixed. Mixture will be wet.
2. Heat oil in a large pan or dutch oven over medium heat.
3. Using hands roll meatball mixture into small balls about 1 inch in diameter. Place in the pan coated with oil.
4. Cook the meatballs over medium heat, turning while they cook, until browned on all sides. Cook in batches if needed to avoid over-crowding. Once all meatballs are seared remove from the skillet and set aside. (do not worry if the meatballs are cooked through, they will finish cooking in the sauce)
5. Drain the grease from the pan, but leave all the blackened bits.
6. Return the pan to the stove at a low heat.  Add the onion and cook until softened. Add the garlic and cook for an additional 30 seconds.
7. Stir in the tomato paste.
8. Pour in the tomato sauce and crushed tomatoes. Add in the oregano, basil, salt, and black pepper. Stir to combine. Add in the light brown sugar and stir.
9. Return the meatballs to the pot. Gently mix into the sauce.
10. Bring sauce to a simmer. Cover and cook for 30 minutes.

Coffee cake is a classic. I ate coffee cake with my grandparents when I was young, and it continues to be one of the funnest things to make.

Ingredients:

Cinnamon Filling

• 3/4 cup light brown sugar
• 3/4 cup all purpose flour
• 2 teaspoons ground cinnamon

Crumb Topping

• 6 tablespoons butter, melted
• 1 cup light brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1 cup all purpose flour

Cake

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2/3 cup light brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3/4 cup sour cream
• 1 teaspoon kosher salt
• 3 teaspoons baking powder
• 1 1/4 cup milk
• 3 2/3 cup all purpose flour

Icing

• 1 cup powdered sugar
• 2–3 tablespoons milk

Instructions:

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
2. In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
3. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
4. For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
5. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
6. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
7. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer.
8. Evenly sprinkle the crumb topping on top.
9. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
10. Remove cake from oven and place pan on a wire rack to cool completely.
11. Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

This was first made for me by a brazilian that lived in our house and has been one of my favorite foods since! This recipe takes skill and you could mess up but if you get it right it will be very tasty.

Ingredients

• 3 chicken breasts
• 1 tablespoon chicken bouillon
• 1 medium onion (minced)
• 3 green onions (white and green parts, chopped)
• 2 teaspoons garlic salt
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 lime (juiced)
• 1 tablespoon cornstarch
• 2 tablespoons tomato paste
• 4 ounces cream cheese
• Salt (to taste)
• Black pepper (to taste)
• 5 cups vegetable oil (or amount needed for frying)

For the pastel dough:

• 3 cups flour (all-purpose)
• 1 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoons lard (or vegetable shortening)
• 1 egg (beaten)
• 1 tablespoon vinegar

Steps to Make It

Cook the Chicken

1. Gather the ingredients.
2. In a saucepan, place the chicken breasts with the bouillon and cover with water. Bring to a boil and simmer for 5 minutes.
3. Turn off the heat and let stand, covered, for 10 minutes. Remove the chicken and set aside, reserving the broth.

Prepare the Dough

1. Gather the ingredients.
2. In a large bowl, combine the flour, vegetable shortening, salt, baking powder, vinegar, egg, and vodka (if using).
3. Mix 1/4 cup of the reserved chicken broth with 3/4 cup hot water. Gradually add this water mixture to the flour mixture, stirring well.
4. Add enough liquid to make a dough, and knead dough gently until smooth, adding more liquid if necessary. The dough should be soft and smooth, but not sticky (add more flour if the dough is too wet). Let the dough rest for 10 minutes.

Prepare the Chicken Filling

1. Gather the ingredients.
2. Shred the chicken finely (a food processor fitted with a plastic blade works well for this) and set aside.
3. In a skillet, heat 2 tablespoons vegetable oil and saute the onions and green onions until soft.
4. Add the garlic salt, oregano, chili powder, and cornstarch and mix well. Add the tomato paste and 1 cup of the reserved chicken broth and simmer, until mixture starts to thicken slightly.
5. Add the shredded and mix well, adding more chicken broth if the mixture seems too dry.
6. Remove from heat and stir in the cream cheese and lime juice until well mixed. Season with salt and pepper to taste.

Assemble the Pastels

1. Divide the dough in half and roll out one half thinly on a floured surface. Fold in half once and roll it out again, then let it rest for 5 minutes. The goal is to roll it out as thinly as possible (to about a 9- by 12-inch rectangle).
2. Using a pizza cutter, cut the dough in half lengthwise, then cut each half vertically into 5 pieces, so that you have 10 rectangles of dough. They do not need to be an exact size and you can make them bigger or smaller as you see fit.
3. Place 1 to 2 tablespoons of the chicken mixture on top of a rectangle of dough.
4. Dip your finger in water and moisten the edges of the rectangle.
5. Place another rectangle of dough on top, encasing the filling.
6. Press the edges of the 2 rectangles together, then pinch them together with a fork all the way around. Repeat with remaining rectangles, then roll out the other half of dough and repeat.
7. Heat 2 to 3 inches of oil in a heavy saucepan or deep fryer to 360 F. Fry pasteles in batches until golden brown. Drain on paper towels and serve warm.

Pizza is one of my favorite family dinners. This recipe is long and difficult but is worth every minute!

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon sugar
• 1-1/4 cups warm water (110° to 115°)
• 1/4 cup canola oil
• 1 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour
• 1/2 pound ground beef
• 1 small onion, chopped
• 1 can (15 ounces) tomato sauce
• 3 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 medium green pepper, diced
• 2 cups shredded part-skim mozzarella cheese

Instructions

1. In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
2. Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.
3. Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
4. Bake at 400° for 25-30 minutes or until crust is lightly browne

This recipe was inspired by my favorite type of cookie. Though I have never used this recipe, I’m exited to!

Ingredients

• 1 cup Unsalted Butter (softened)
• 1 1/2 cups Sugar
• 2 large Eggs
• 2 teaspoons Vanilla
• 2 3/4 cup Flour
• 1 1/2 teaspoon Cream of Tartar
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt

Cinnamon-Sugar Mixture:

• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
4. In a small bowl, stir together sugar and cinnamon. 
5. If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

This apple crisp has a crunchy top and a tasty inside. This was Cooked in my culinary class also.

INGREDIENTS

• 6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)
• 2 Tbsp granulated sugar
• 1 3/4 tsp ground cinnamon, divided
• 1 1/2 tsp lemon juice
• 1 cup light brown sugar
• 3/4 cup old fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup cold unsalted butter, diced into small cubes
• pinch of kosher salt

INSTRUCTIONS

1. Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside.
2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to prepared baking dish.
3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.
4. Spread topping over apples in baking dish, and gently pat to even it out.  Bake 40-50 minutes, until golden brown and bubbly.